TO MAKE THE DRESSING: Whisk together all ingredients and refrigerate until ready to use.
TO MAKE THE PASTA: Start a large pot of water to boil for the pasta. Boil Elbows or Rotini in a large pot of water until done al dente, about 10 minutes. Drain and rinse completely in cold water.
TO PREPARE THE CUCUMBERS: To reduce liquid from chopped cucumbers, set cucumbers in colander over a plate or bowl, sprinkle with salt, and let drain for at least 15 minutes.
TO ASSEMBLE THE PASTA SALAD: Set aside ½ cup of dressing. In a large bowl, toss the remaining dressing with the well-drained pasta. Add celery, bell peppers, onions, and cucumbers and toss again. Add shrimp and eggs and toss gently. Add reserved dressing to taste. Refrigerate for at least two hours before serving.
NOTE: If you are lucky enough to find fresh, uncooked bay shrimp, follow the recipe for cooking shrimp on the Old Bay Seasoning can.
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